1. Bread is broken on slices and is soaked in milk, slightly wring it out and add in force meat. While bread is soaked - we hard-boil all quail eggs. Clean and cut in blender a carrot, an onion bulb and garlic.
[img]http://bp3.blogger.com/_FCVRhPmO7Yc/ReVFhOcoDWI/AAAAAAAAAMk/Oib3U193UmU/s400/step2.jpg [/img]
And fry on sunflower-seed oil

[img]http://bp2.blogger.com/_FCVRhPmO7Yc/ReVFc-coDVI/AAAAAAAAAMc/nez5m1WtUuo/s400/step3.jpg [/img]Give stuff to cool down and add it in force meat. In the meantime quail eggs are already cooked, pour them with cold water and shell them. parsley is cut in thick slices and together with both crude chicken eggs are sent in force meat. Salt, pepper.
And knead by hands.

The force meat is ready.
2. A sheet of parchment with the size equal with baking tray width is slightly greased by sunflower-seed oil and put the force meat in the form of a ring on it. On a ring quail eggs are spread, trying to allocate them in regular intervals.

Press them inside of force meat and level a surface

3. Unroll pastry on a table is sprinkled with flour and cut out bands from it, we stack them on a ring on identical distance from each other.

Cut out leafs of lengthened form from the stayed pastry

And stick them upon bands. We grease pastry and open sites of meat by crude chicken eggs vitelluses.

4. We put it bake in fire up to 200 C oven for 40 minutes. Cover a ring by a sheet of parchment - it prevent pastry from burn.